Cold Brew & Tonic Cocktail

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   Making cold brew coffee at home doesn't necessitate using a brewer designed for the cause, although having one around does make it more convenient. A few excellent and affordable options include the Toddy, the Hario Mizudashi or the Filtron. In the absence of a cold brewing device, use any glass or plastic container that can hold a few quarts of water. Grind 1/2 a pound of coffee at a medium grind, similar to what would be used for a Chemex. Add the ground coffee to your chosen container and slowly add 6 cups of cold water, pouring in a circular motion as you add it. Once all of the water is integrated, use the back of a wooden spoon or spatula to submerge the grounds. Cover the container loosely with a towel and let sit undisturbed for 12 hours. Remove the towel and filter out the grounds using a paper coffee filter or large sieve lined with a cheesecloth. Refrigerate and enjoy within one week.

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   For the cocktail, combine cold brew coffee, soda water, tonic and white rum in a rocks glass over ice.

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   Flame the peel of a grapefruit by holding it about 4 inches away from the rim of the cocktail. Hold it with the pith side facing toward you. Light a match between the grapefruit peel and the cocktail then give the peel a gentle squeeze, expressing the peel oils through the flame toward the glass. Place the peel in the drink for garnish and enjoy.

No additional tips available.